Cheeseburger Soup

Though it sounds like a nasty reincarnation of McDonald's sent to ruin our kitchens, THINK AGAIN. This is a classic and favorite among my roommates. And contrary to the name, it does NOT taste like a liquidated Whopper. It is hearty in the winter, and warms the chilled bones.

1-1/2 lb ground beef
3/4 cup shredded carrots
1/2 tsp celery seed
1 tsp dried basil
1 tsp dried parsley flakes
4 TBSP butter or margarine, divided
3 cups chicken broth
4 cups peeled and diced potatoes
1/4 cup flour
1 cup shredded cheese (cheddar preferably)
1-1/2 cups milk
3/4 tsp onion salt
1/4 tsp pepper

In a saucepan, brown beef; drain and set aside. In a pretty big saucepan add carrots, celery seed, basil and parsley in 1 TBSP butter. Add broth, potatoes and beef, and bring to a rolling boil. Reduce heat, cover, and simmer for 10-12 minutes or until the potatoes are tender.

Meanwhile (do this about 8 minutes in), in a small skillet melt remaining butter. Add flour, cook and stir for 3 minutes or until bubbly. (this is your soup-thickening agent) Add to soup; bring to a boil again. Cook and stir for 2 minutes. Your soup should be pretty thick by now. Reduce heat to low, then add cheese, milk, onion salt, and pepper. Cook and stir (on low still!) until the cheese melts. Serve steaming!

YIELD 8 servings